Author Notes: Is it any wonder chili cook-offs and contest abound? And doesn’t everyone have a treasured family recipe or special secret ingredient for this all-American favorite stew? A good chili is a culinary art, and like a salsa dance, there's no one-way or wrong way to do it. It's all a matter of cultural preference, personality, taste and style, not to mention the quality of ingredients and what's handy in the spice cabinet.

Some like it mild and sweet. Some like it incendiary. Personally, I like my chili lean and meaty, a balance of just enough spice and heat to make the flavor dark and complex.

My recipe? A fusion of Cincinnati and Texas, based on “Hell’s Kitchen Chili” out of The New Basics Cookbook, by Silver Palate authors, Julee Ross & Sheila Lukins. Kick it up a notch and start with a sirloin steak seared on the grill in a dry rub of spiced cocoa and expresso.

Chili facts:
Did you know? The hot in hot peppers all comes down to a chemical called capsaicin. Capsaicin is produced by chili peppers as an irritant to mammals. In humans, the response causes a release of endorphins, which might explain why we find pleasure, or even crave, that nose-clearing burning sensation of food that warms the insides all the way down.

Believe it or not, chili can also be good for the heart. The beans make it a good source of fiber, and the tomatoes are rich in antioxidant, inflammatory-fighting lycopene. Keep it lean and low-sodium, skip the taco chips and toppings, and you have a yourself a healthy, guilt-free cup of pure goodness. - Vivian Henoch

Store in an air-tight container; will keep in fridge for up to 2 months. Can be used on steaks, burgers, pork or chicken. (Option: for sweet and spicy ribs, add 3 tablespoons of dark brown sugar to the rub.)